Can You Make Yogurt Out Of Almond Milk? 

Making almond milk yogurt at home is simple and delicious, and you can do it without an Instant Pot or yogurt maker. Only five ingredients and a few minutes of practical experience are required. The following morning, you will awaken to a nutritious, flawlessly tangy homemade almond yogurt. Organically devoid of soy, gluten, and coconut.

Embrace a vegan alternative to traditional yogurt that does not contain dairy by utilizing the Instant Pot. Featuring a delectable vanilla flavor, this almond milk yogurt becomes exceptionally velvety and opulent.

Homemade Almond Milk Yogurt

This delectable vegan almond milk yogurt with a velvety texture is simple to prepare at home, with or without an Instant Pot. Only five ingredients and a few minutes of practical experience are required. After allowing it to ferment overnight, you will awaken to almond yogurt that is exceptionally piquant and nutritious.

The product is devoid of soy, coconut, and gluten.


  • Preparation Time: 10 minutes
  • Cook Time: 5 minutes
  • Cultivation Time: 11 hours
  • total Time: 11 hours and 15 minutes
  • Yield: makes 3 cups (24 fl oz) of yogurt
  • Servings: 4 servings.


  • High-speed blender
  • Nut milk BAG
  • Medium saucepan
  • Pint jars
  • 6-quart instant pot


  • 1 cup fresh, whole almonds
  • 3 cups of divided water
  • 1 tablespoon syrup of maple
  • 3 teaspoons of arrowroot flour
  • 1/2 teaspoon powdered agar
  • 1 to 3 capsules of powdered vegan probiotics (minimum of 30 to 40 billion live bacteria; L. acidophilus and B. lactis are required). Based on the number of viable cultures present in the product, the quantity of capsules needed will vary.


  • If not utilizing a high-speed blender, soak almonds in boiling water for approximately two hours or overnight. Drain and then sanitize.
  • Blend the almonds, two glasses of water, and maple syrup in a blender. Blend for thirty seconds, pausing if necessary to clean the sides. Blend for an additional minute or until the almonds are completely broken down.
  • Almond milk is strained through a nut milk sack and into a medium to large nonreactive saucepan made of stainless steel, which is acceptable. As much liquid as possible should be squeezed out (reserve the sediment for another purpose; see Notes below for recommendations). Whisk together the remaining 1 cup of water, arrowroot starch, and agar powder in a container. Add the probiotic at this time.
  • In a saucepan set over medium heat, bring the milk to a gentle boil in a gradual motion to prevent scalding. Whisk the milk frequently while it approaches temperature. When bubbles ascend to the surface, the milk is gradually heated to a low boil. While whisking continuously and reducing heat to a simmer, cook for approximately 2 minutes. This process is critical for eliminating undesirable bacteria and stimulating the starch and agar, causing the yogurt to thicken. Eliminate from heat.
  • Once the mixture reaches 100 to 110 degrees Fahrenheit, let it settle for about 30 minutes. I prefer to keep the whisk clean by enabling it to pay in the pot. Whisk the mixture multiple times while it cools to maintain its uniform consistency. In the absence of a thermometer, verify the temperature of the cross by placing a small amount on your wrist or by tasting it with a clean spoon. If the temperature is warm (similar to that of the body) but not highly heated, adding the probiotic is safe. Scorching temperatures will destroy the microorganisms.
  • Sprinkle the pulverized probiotic capsule contents into the almond milk after opening the capsules. Eliminate the capsule. The probiotic powder is whisked into the milk. Immediately transfer the contents to two clear glass pint jars or one-quart jar; however, avoid filling the jars to the brim. It is preferable to leave a small gap between the lid and the yogurt to prevent any contact. Replace with a sanitized lid.
  • *If an Instant Pot is unavailable, refer to the Notes section for an alternative approach. * In the absence of water, insert the jars into the Instant Pot, fasten the lid, and rotate it to the locked/sealed position. To modify the time, press the Yogurt icon and utilize the +/- buttons. Try 10 hours (this is the default duration for some IP models) to reduce the tanginess of the yogurt. To achieve a more tart flavor in yogurt, I recommend incubating it for 12 to 14 hours. Avoid disturbing the yogurt while it is incubating.
  • Upon the beeping of the timer, remove the canisters from the Instant Pot. After allowing it to reach room temperature, proceed to refrigerate. Utilize clean implements at all times when removing individual portions. Yogurt should be stored in the refrigerator and consumed within seven days. A minor quantity of water may separate during storage, as with all yogurt. It should be discarded or incorporated back into the yogurt.

Tips And Troubleshooting

  • Utilize sound judgment and spotless utensils and other equipment to prevent contamination.
  • Almond milk heating is an essential stage. It eliminates any mold spores or undesirable microorganisms that may have entered the milk through the blender or nut milk bag. Additionally, heating activates the agar and tapioca, which thickens the yogurt.
  • It is not advisable to double-dip spoons or dipping fingertips into the heated almond milk.
  • A pinkish hue in the yogurt, commonly known as “pink mold,” signifies bacterial contamination and necessitates its disposal.
  • Do not, however, give up if that occurs! Analyze your environment and process to determine how the bacteria may have accessed the yogurt.
  • Bacteria and mildew levels in the air can vary significantly between environments and buildings. With the subsequent shipment, additional precautions might be necessary. Every utensil, container, and lid should be sterilized. Additionally, while the milk is cooling (before adding the probiotic), position the container in a location devoid of significant air movement or disruption.

Flavorings Options

It is advisable to flavor only the quantity of yogurt one intends to consume immediately. We also prefer to store in individual canisters for this reason. Nevertheless, the following are some suggestions for enhancing the flavor of yogurt.

Just before consumption, jams or pureed raw fruit may be added to the yogurt.

Additionally, one may incorporate nut butter or even homemade Nutella.

If you prefer your yogurt to be pure, you may drizzle it with maple syrup or an alternative natural sweetener.

Alternatively, one may incorporate vanilla bean seeds.


  • Maple Syrup: As stated previously, a small quantity of sugar facilitates the culturing process due to the inherently low sugar and carbohydrate content of almonds. If maple syrup is unavailable, artificial cane sugar or agave syrup may be used.
  • Arrowroot: In place of arrowroot, cornstarch or tapioca starch may be substituted.
  • Agar: If you prefer a thinner yogurt with a consistency more akin to kefir, you may omit the agar. Without a comparable vegan substitute exists.


It can be readily refrigerated for four to five days in an airtight container. Freeze it in an airtight container or a heavy-duty freezer bag for 1-2 months or longer. More than two hours at ambient temperature will cause it to become sour and rot.

How To Serve Yogurt Out Of Almond Milk?

Breakfast can be enhanced by combining almond milk yogurt with granola or minced roasted or boiled peanuts for a more nutritious combination. You may also enjoy French toast with almond milk yogurt and maple syrup.

Additionally, it imparts a luxuriously dense and creamy consistency to smoothies and shakes when whipped into them.

It is feasible to produce yogurt from almond milk by employing probiotic cultures. Nevertheless, the reduced protein content of almond milk may render the use of a thickening agent essential. Although the procedure may vary from dairy yogurt, almond milk can be converted into a piquant, dairy-free yogurt substitute through meticulous culturing and thickening.

Thank you for reading….

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